Description
A comforting and versatile homemade pumpkin soup recipe perfect for chilly evenings. Made with fresh pumpkin, aromatic herbs, warming spices, and creamy textures, this soup can be customized to suit mild, spicy, vegan, or rich preferences, making it a nourishing and flavorful dish for any season.
Ingredients
Scale
Main Ingredients
- 4 cups fresh pumpkin, peeled, seeded, and chopped
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup cream or coconut milk
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Optional Garnishes & Herbs
- Fresh parsley or thyme, chopped
- Roasted pumpkin seeds
- Drizzle of cream or coconut milk
- Smoked paprika or chili flakes
Variations and Add-ins
- Chili flakes or cayenne pepper for spiciness
- Fresh rosemary or sage for herbal flavor
- Curry powder or paste for curried version
- Roasted pumpkin chunks instead of raw for deeper flavor
Instructions
- Prepare the Pumpkin: Peel, seed, and chop the pumpkin into even chunks. For enhanced flavor, roast the pumpkin chunks in the oven until tender and caramelized.
- Sauté Aromatics: Heat olive oil or butter in a pot over medium heat. Add diced onion and minced garlic, sautéing gently until soft and fragrant to build a savory base.
- Add Spices and Pumpkin: Stir in ground cinnamon, cumin, and nutmeg, then add the pumpkin pieces. Allow the spices to toast slightly and release their aroma.
- Pour in Broth and Simmer: Add vegetable or chicken broth to the pot. Bring to a simmer and cook for about 20 minutes until the pumpkin is fully tender and flavors meld.
- Blend Until Smooth: Use an immersion blender or transfer the soup in batches to a blender. Puree until silky smooth for a creamy texture.
- Stir in Cream or Coconut Milk: Return the blended soup to the pot, stir in cream or coconut milk, and adjust seasoning with salt and pepper. Heat gently without boiling.
- Serve and Garnish: Ladle into bowls and top with roasted pumpkin seeds, fresh herbs, a drizzle of cream or coconut milk, and a sprinkle of smoked paprika or chili flakes if desired.
Notes
- Roast pumpkin chunks before cooking for deeper, caramelized flavor.
- Use freshly ground spices to maximize aroma and taste.
- Adjust soup consistency by adding more broth to thin or simmering longer to thicken.
- Do not skip sautéing onions and garlic, as it builds essential flavor.
- For the smoothest texture, strain the pureed soup through a fine mesh sieve if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen up to 3 months.
- Reheat gently with extra broth or cream to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg